Malai Kofta is a royal Indian Vegetarian Curry made of melt-in-mouth potato paneer koftas dunked in rich and creamy curry sauce. Today I am sharing the easiest way to make this recipe using an Instant Pot pressure cooker. I will guide you step by step to make a big batch of Malai Kofta with minimum effort and freeze it to enjoy later! Video recipe!
What is Malai Kofta?
Malai literally means cream and Kofta means soft round dumplings. This vegetarian version of Malai kofta recipe has 2 parts to it.
- Kofta – Mostly made with boiled potatoes and crumbled or grated paneer plus few spices. These vegetable paneer balls are then deep-fried until golden brown and then added to the gravy. I have listed few healthy variations in the post.
- Malai – Also known as delicately spiced creamy gravy made with onion, tomatoes, Indian spices, and lots of cashews.
Fun Fact!!
Though this curry says Malai, it doesn’t mean that it is loaded with heavy cream. It means that the texture of the curry or gravy is malaidaar i.e creamy and silky smooth. This is mainly possible to attain with the generous use of cashews. Malai kofta has very little cream added to it towards the end for the final finishing touch.
Table of contents
- What is Malai Kofta?
- Do you enjoy Malai Kofta at restaurants and are too afraid to try it at home?
- Tricks to make Malai Kofta with ease
- Making koftas 3 ways.
- Frequently asked questions
- Possible substitutes that work!
- Important tips to make the best Malai Kofta in town
- Best way to store Malai Kofta
- A great addition to the Indian Food Party menu!
- Other easy Indian Recipes to add to your menu
- Malai Kofta Recipe
Do you enjoy Malai Kofta at restaurants and are too afraid to try it at home?
I was like this a few years back. Thinking about the elaborate process of making koftas and then making the gravy would just scare me off. What if the koftas turn hard or they split apart? What if it turns tasteless? All these questions would always make me nervous enough not to try this recipe at home. I would always stick to the easy peasy recipes like this and this one whenever I hosted a party.
But now look at me, I always want to make this curry whenever hosting my friends. This has only been possible with meal prep and all make ahead-of-time tricks that I will be sharing with you today. After reading this post you will be able to successfully make restaurant-style Malai Kofta at home for just your family or even make a big batch to cater to a big crowd as well. Still, you will have ample time to prepare other things on the menu and throw an amazing North Indian dinner that your guests won’t forget.
Tricks to make Malai Kofta with ease
1. Use an Instant Pot or a stovetop pressure cooker
I have used my Instant Pot to make the sauce, ie the curry base as well as to boil the potatoes. As I am making a big batch of Malai Kofta for our Diwali party, pressure cooking becomes convenient for bulk cooking. It requires minimal monitoring and stirring. Pressure cooking cooks anything so quickly and is an advantage when it comes to bulk cooking. Feel free to cook it in a large pan, covered with a lid.
If you are making the gravy and koftas the same day, you can cook them using the pot-in-pot method by putting gravy ingredients in the pot, followed by a long leg trivet, and then placing a steamer or an instant pot-appropriate pot on it. Cut the potatoes into halves, prick them with a knife and cook using the natural pressure release method.
2. Make use of meal prep ideas.
You can split the process of making Malai Kofta over days. One day you can make koftas and another day you can make the curry sauce. Instructions on the shelf life are mentioned in the post.
Making koftas 3 ways.
You can either use the traditional method that is deep-frying the koftas or bake, air fry or even shallow fry them in an appe pan. Instructions to do so are given below. In all the methods mentioned below, you will have to generously brush each kofta with oil and then proceed.
1. Deep frying method
Honestly, this method is most convenient and quick when it comes to catering for a big party. Fry the balls on medium heat until golden brown. Let it cool completely and use it as needed.
2. Air fry koftas
Preheat the air fryer to 350 degrees. Place the koftas in a single layer. Air fry them for 15 minutes. Now increase the temperature to 400deg F and further cook for 10-12 minutes or until golden brown. Turn koftas mid-way during the process to cook evenly.
How to bake Koftas in an oven?
Bake koftas in a preheated oven at 400 degrees F for 15-18 minutes turning mid-way.
3. Make the koftas using an appam pan
Grease the pan with oil and on slow heat cook koftas, turning them every 2-3 minutes.
Frequently asked questions
- Can you make koftas and store them beforehand?
Yes, you can fry the koftas days before the event. Will keep well in the fridge for 3 days and freezer for up to 3 months.
- Can you make Malai Kofta gravy ahead of time?
Definitely, it just adds to your convenience. I like to make and freeze it in one-time-use portions. Stays well in the fridge for 3 days and freezer for 3 months.
- Can you skip cream completely?
Absolutely, you can skip the cream completely. But adding cream to malai kofta gives you a restaurant-like curry taste as well as mellows down the tartness of tomatoes if any.
Possible substitutes that work!
- In the gravy part, skip cloves, peppercorn, cinnamon, bay leaves completely and add 1.5 teaspoon garam masala instead!
- You can swap heavy cream with some milk or coconut cream.
- You may skip green chilies and add extra red chili powder.
Important tips to make the best Malai Kofta in town
For the kofta part
- Let the potato cool completely before handling.
- Never use a food processor to grate the potatoes, they will turn gummy and unappetizing.
- Always fry one kofta to test if it holds up.
- Fry koftas on medium heat, too low heat may break them. Fry 4-5 koftas at a time.
For the gravy part
- Sautee the onions well. This leads to the fragrant gravy.
- I have used a hand blender because I didn’t want to wait.
- But if you have time, cool down the tomato-onion masala base and then blend them in a mixer or blender for smooth gravy. This way you can skip straining it.
- Malai kofta has a delicate spice flavor, you can however increase the amount of red chili powder to suit your taste.
Best way to store Malai Kofta
Now that you have learned how to make the kofta and the gravy ahead of time, I will share important tips on storing them properly so that you can enjoy it even months late with the same taste.
Most important tip
Never add koftas to the gravy hours before you intend to eat. The balls will soak up all the gravy within minutes. I suggest adding them just before serving the curry. So you will bring the gravy to a simmer and just before eating add koftas to it and gently mix to coat. Let it cook for 30 seconds and then serve immediately.
How to store the gravy?
The gravy will stay fresh in the fridge for up to 3 days and in the freezer for 3 months.
How to thaw the gravy?
- I prefer keeping frozen gravy overnight from the freezer to the fridge.
- You can thaw it in the microwave on defrost mode until it looks scoopable consistency. Then simply warm up the gravy in a pan.
- Please note that the gravy after freezing will thicken considerably. You may have to add a little water to get it to the right consistency.
How to effectively freeze Malai Kofta balls?
I have successfully frozen Malai Kofta to enjoy whenever cravings strike! Place kofta balls in an airtight freezer-safe container separate from the base gravy. Freezes well up to 3 months.
How to thaw frozen koftas properly?
- Simply thaw the fried kofta balls choosing the three ways given below-
- In the Microwave by using defrost mode.
- Place the container from the freezer to the fridge overnight and it will be good to go the second day.
- Thaw at room temperature for 3 hours.
How to serve Malai Kofta at a big event or a party?
Always keep koftas separate from the gravy. Keep the gravy warm at all times placing it in a foil tray. Just before the food service starts toss the kofta balls into the gravy and stir well to coat.
A great addition to the Indian Food Party menu!
Malai Kofta is a mildly spiced rich and creamy sabji that pleases kids and adults alike. It is a very crowd-friendly dish so sets perfectly on the Indian theme menu. The make ahead-of-time tips given in this recipe make it super convenient to have Malai Kofta on the list. You can make a large quantity of Malai Kofta beforehand with ease.
Other easy Indian Recipes to add to your menu
Appetizers to consider
Achari Aloo Tikka , Veg Hariyali Kebabs , Aloo Tikki Burger
Main Course
Paneer Lababdar, Chickpea Vegetable Korma, Shahi Paneer, Minty Methi Mutter Malai Kofta, Saag Paneer
Awesome Indian Desserts
Gulab Jamun Thandai Mousse, Instant Crispy Jalebi , EasyRabdi Recipe , Mango Panna Cotta , Vegan Carrot Halwa
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Malai Kofta Recipe
Malai Kofta (Big Batch Made Easy)
Ingredients
For the koftas
- 750 grams/ 10 medium size white potatoes
- 400 grams/ 4 cups packed grated paneer
- 1 teaspoon dried ginger powder or freshly grated
- 1 teaspoon dried garlic powder or freshly grated
- 1 teaspoon red chili powder
- 1 teaspoon kasoori methi crushed
- 1 teaspoon cumin powder
- ¼ cup cornstarch or arrowroot flour*
- Salt to taste
For the gravy/ curry sauce
- 1 teaspoon cumin
- 2 dried Kashmiri red chilies
- 2 green chilies optional
- 1.5 tablespoon ginger grated
- 2 tablespoons garlic grated
- 300 grams / 3 cups White onion
- Salt to taste.
- 1 stick Cinnamon
- 2 Bay leaves
- 4 cloves
- 3-4 peppercorns
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1.1 kilo Roma tomatoes around 10 count or 8 cups chopped
- 135 grams broken cashews unsalted and not roasted approx. 1 cup
- 1 cup water
After pressure cooking add
- 2 tablespoons oil
- 2 teaspoon red chili powder
- 1 teaspoon cardamom powder
- 1 tablespoon honey or more as you like
- 1.5 tablespoon kasoori methi crushed between palms
- ¼ cup Heavy Cream
Instructions
For making Koftas
- I have pressure-cooked potatoes in my Instant Pot, 5 minutes, NPR.
- In a wide bowl, mash completely cooled potatoes with a fork or use a manual grater.
- Grate paneer as well and add in the bowl. Add in all the spices, cornstarch and mix well with your hands until you form a soft dough. Taste the masala and adjust seasoning if needed.
- In the meantime, set up a pan with oil for deep frying. Switch on the flame to medium heat.
- Make desirable equal size balls or long barrels. I like to make 1.5” diameter balls.
- Just make one or two balls and fry on medium heat. This is to check if the balls remain intact or disintegrate. If the balls crack, you can add 1 tablespoon additional cornstarch and proceed. Dust each ball with cornstarch as shown in the video.
- Now fry 5-6 balls at a time turning frequently and gently until golden brown all over.
- Place the kofta balls on an absorbent paper napkin. Continue with this process until you have fried all the koftas. Let them cool completely before storing.
For Making curry sauce/gravy
- I am using an Instant Pot, you can use a stovetop pressure cooker or cook covered in a big Kadai on the gas top.
- Switch on the Instant Pot on Saute mode. Add in oil. Once warm, add in the cumin and sautee for few seconds.
- Now goes in the green and red chilies, ginger garlic paste. Sautee for 20 seconds.
- Add in the onions and sautee until translucent.
- Add in the turmeric, coriander powder, bay leaves, cinnamon, and cloves.
- Mix well and add in the salt.
- Add in the chopped tomatoes. Now add in cashews followed by water.
- Close the lid and cancel sautee mode. Press manual high pressure or porridge mode for 4 minutes.
- Once the instant pot beeps, wait for 5 minutes and then do a quick release.
- Always place a kitchen towel over the knob while performing a quick release to avoid splatters.
- Once the silver pin drops down carefully open up the lid.
- Discard the cinnamon stick and the bay leaves.
- Now you can blend it immediately using the immersion blender or wait for the mixture to cool and then blend it in a blender pot.
- If using an immersion blender, you will have to strain the mixture to get a silky smooth sauce.
- Rinse the inner pot of Instant Pot and put it back to the sautee mode.
- Now add in some oil and once warm add in the red chili powder and carefully pour in the prepared puree.
- Stir constantly for a minute.
- Now cover and cook for a minute because the mixture will tend to splatter.
- The sauce will come to a simmer so add in crushed kasoori methi, honey, and cardamom powder.
- Stir well and cook for an additional minute.
- Stir in the cream. If the gravy seems too thick you can add a couple of tablespoons of water or milk.
- Keep in mind that the sauce thickens even more after cooling down.
- Give it a taste and adjust any seasoning accordingly. Keep the gravy separate from the koftas until it is time to eat.
Step by Step video of the recipe –
Notes
- This recipe makes approx 50 Koftas and easily serves 15-20 people at a party.
- The spice level for this recipe is 3 on 5. 5 being hot! Always adjust the spice to your taste.
- I prefer keeping frozen gravy overnight from the freezer to the fridge.
- You can thaw it in the microwave on defrost mode until it looks scoopable consistency. Then simply warm up the gravy in a pan.
- Please note that the gravy after freezing will thicken considerably. You may have to add a little water to get it to the right consistency.
- Simply thaw the fried kofta balls choosing the three ways given below-
- In the Microwave by using defrost mode,
- Place the container from the freezer to the fridge overnight and it will be good to go the second day.
- Thaw at room temperature for 3 hours.
- In the gravy part, skip cloves, peppercorn, cinnamon, bay leaves completely and add 1.5 teaspoon garam masala instead!
- You can swap heavy cream with some milk or coconut cream.
- You may skip green chilies and add extra red chili powder.
- Sub honey with brown sugar, agave, or maple syrup.
Important tips to make the best Malai Kofta in town
For the kofta part- Let the potato cool completely before handling.
- Never use a food processor to grate the potatoes, they will turn gummy and unappetizing.
- Always fry one kofta to test if it holds up.
- Fry koftas on medium heat, too low heat may break them. Fry 4-5 koftas at a time.
- Sautee the onions well. This leads to the fragrant gravy.
- I have used a hand blender because I didn’t want to wait.
- But if you have time, cool down the tomato-onion masala base and then blend them in a mixer or blender for smooth gravy. This way you can skip straining it.
- Malai kofta has a delicate spice flavor, you can however increase the amount of red chili powder to suit your taste.
Nutrition
- What is Malai Kofta?
- Do you enjoy Malai Kofta at restaurants and are too afraid to try it at home?
- Tricks to make Malai Kofta with ease
- Making koftas 3 ways.
- Frequently asked questions
- Possible substitutes that work!
- Important tips to make the best Malai Kofta in town
- Best way to store Malai Kofta
- A great addition to the Indian Food Party menu!
- Other easy Indian Recipes to add to your menu
- Malai Kofta Recipe
Is the red chile powder, cayenne pepper? thanks
It Indian chili powder, yes cayenne works
My kids are allergic to cashew. What can I use as a substitute?
Use sunflower or melon seeds instead. You can do half almond flour and half seeds as well.
Made this yesterday for Diwali party!! So easy and better than the restaurants. I saved so much money on catering this. Thanks khushboo. Happy Diwali.
I am glad you liked it Niyati!
Can’t wait to try this! Your Badami Paneer is a hit at my place.